Solved

In Food Preparation, Which Sugar Causes Excessive Stickiness in Candies

Question 14

Multiple Choice

In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?


A) dextrose
B) fructose
C) galactose
D) sucrose
E) maltose
F) lactose

Correct Answer:

verifed

Verified

Unlock this answer now
Get Access to more Verified Answers free of charge

Related Questions

Q3: A food or drink will usually taste

Q10: Matching<br>Definition choices:<br>-crystallization<br>A)an equal mixture of glucose and

Q13: Matching<br>Definition choices:<br>-invert sugar<br>A)an equal mixture of glucose

Q15: The only sugar with an animal source

Q16: The herb stevia was recently granted GRAS

Q17: Most "maple syrup" sold today is<br>A) a

Q18: Matching<br>Definition choices:<br>-caramelization<br>A)an equal mixture of glucose and

Q19: Table sugar is a disaccharide that is

Q34: The sweetness of foods is mostly determined

Q46: Adding sucrose to a solution decreases its